Mexican Shredded Chicken Recipe
This Mexican Pulled Chicken is juicy and smoky- tender chicken thighs are shredded with two forks, perfect for burrito bowls, tacos, enchiladas, and more!
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Calories: 282kcal
Servings: 4
Equipment
- Tongs
- Plate
Ingredients
- 6 Boneless Skinless Chicken Thighs
- Kosher Salt and Freshly Cracked Black Pepper
- 2 tablespoons Olive Oil
- 1 cup Chipotle Salsa or your favorite store bought salsa
Instructions
- Season chicken thighs with salt and pepper.
- Slow cook: Add seasoned chicken, olive oil, and salsa to slow cooker. Cook on high for 5-6 hours until chicken is tender. Shred chicken with forks in salsa.
- Sear chicken: Heat olive oil in skillet, sear chicken for 3 mins on each side until golden brown.
- Add salsa to skillet, cover, and simmer on medium heat for 25-30 mins, flipping chicken halfway through.
- Instant Pot: Sear chicken in olive oil for 3 mins each side. Add salsa, seal Instant Pot, set to poultry, and cook until done.
- Shred cooked chicken with forks and serve as desired.
Nutrition
Calories: 282kcal | Carbohydrates: 4g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 577mg | Potassium: 583mg | Fiber: 1g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg